Apple Almond Stuffed
Turkey:
Ingredients:
1 Lbs. Bread, sliced
3 Onions, chopped
3 Tart apples, chopped
1 1/2 C. Ham, diced
1 C. Celery, sliced
1 T. Savory
2 t. Lemon peel, grated
1 1/2 t. Orange peel, grated
1 t. Salt
1/2 t. Fresh ground black pepper
1/2 t. Fennel seed
1/2 C. Butter
1 1/2 C. Slivered almonds, toasted
1/2 C. Dried currants
1 C. Chicken stock
1/2 C. Apple juice
14 Lbs. Turkey
Procedure:
Cut bread into 1/2 inch cubes and place in a single layer on ungreased
baking sheets. Bake in a preheated oven at 225°F for 30 to 40 minutes,
tossing occasionally until partially dried
Meanwhile, in a skillet, sauté the next 10 ingredients in
butter until onions and apple are tender, about 15 minutes
Transfer to a large bowl. Add the bread cubes, almonds, currants,
broth and juice; toss well
Just before baking, stuff the turkey. Skewer openings; tie drumsticks
together. Place on a rack in a roasting pan. Bake, uncovered, on a
preheated oven at 325°F for 4 1/2 to 5 hours or until thermometer
reads 185°F
When turkey begins to brown, cover lightly with foil and baste if
needed
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with apples, toasted almonds, sprigs of fresh herbs,
etc.
Ingredients:
1 Lbs. Turkey scallops
2 T. Olive oil
1 t. Salt
1/2 t. Fresh ground black pepper
4 Corn tortillas
1 C. Refried black beans
1/4 C. Salsa sauce
1/4 C. Pickled shallots
1 Avocado, sliced
Procedure:
Combine turkey scallops in a mixing bowl with oil, salt and pepper
Heat the grill or dry cast iron pan over high heat until smoking. Sear
the turkey slices about half a minute per side
Transfer to a cutting board. Chop into 1/2 inch strips and reserve in
a bowl with the juices from the board
To make tacos, toast the tortillas. For each serving, stack 2
tortillas and spread with a layer of black beans. Top with seared turkey
strips, a tablespoon each of salsa and pickled shallots, and avocado
slices
Roll and serve hot
Notes:
Thinly sliced turkey, well-seasoned and panseared, makes an excellent
quick taco filling. These actually bear more resemblance to authentic
Mexican food than all those crisp, ground beef filled tacos
This recipe can be assembled quickly from things it is easy to keep in
the house, but can be adapted to include leftovers in your refrigerator.
If you have only pink beans use them instead; add tomato slices if you
have them, or other pickled vegetables instead of the shallots
Roast Turkey With Chestnut Stuffing:
Ingredients:
1 Fresh turkey with giblets (10 to 12 lbs.)
4 T. Unsalted butter (1/2 stick) at room temperature
1 Lbs. Fresh chestnuts, peeled
3 C. Water
1 Lbs. Pork sausage
2 Shallots, peeled and diced
1/4 C. Fresh parsley, chopped
4 Fresh thyme sprigs or 1/2 t. Dried thyme
1 Bay leaf
Salt
Fresh ground black pepper
2 Garlic cloves, peeled and minced
2 Eggs, beaten
1 C. Dry white wine
2 Onions, peeled and each cut into 8 wedges
4 Carrots, peeled and cut into 2 inch pieces
Procedure:
Remove giblets and neck from the turkey; set aside
Rinse the turkey well inside and out until the water runs clear. Pat
it thoroughly dry
Carefully separate the skin from the breast by running your fingers
between the skin and the meat, being careful not to poke any holes in the
skin
Spread the butter on the meat
Bring the water to a boil in a vegetable steamer over high heat. Add
the chestnuts, cover, and steam until they are tender, about 30 minutes
Remove the steamer basket from the heat
In a medium-size bowl, gently break the chestnuts into bite size
pieces. Mixing well after each addition, stir in the pork, shallots,
herbs, salt and pepper, garlic and eggs
Chop giblets and add them to the mixture, mixing well
To test for seasoning, pinch off a teaspoon of the mixture and cook it
in a small skillet over medium heat until it is cooked through
Taste for seasoning and adjust accordingly
Fill the turkey with as much stuffing as it will hold, but don't pack
it tightly. Truss the turkey
Place the turkey in a large roasting pan, and pour wine around it
Roast in a preheated at 350°F oven until turkey is golden, basting
every 30 minutes with pan liquids. If the breast is browning too quickly,
cover it loosely with aluminum foil
After 2 hours, add the onions and carrots to the pan, spacing them
evenly around the turkey. The turkey is done when the skin is golden, the
thigh is tender when pressed, and the leg joints move easily up and down
in their sockets, 3 to 3 1/2 hours more
Remove turkey from the oven and from the roasting pan; let it rest for
at least 30 minutes or as long as 45 minutes before carving
While it is resting, turn the turkey over so it is resting on its
breast. Prop the legs so they are slightly higher than the breast,
allowing juices to run back into the breast meat
Reduce the cooking juices slightly over medium-high heat, about 2
minutes, scraping up any brown bits. Season to taste with salt and pepper
Strain juices and pour into a gravy boat
Scoop out the stuffing into a serving dish and keep warm while you
carve the turkey
Notes:
To peel chestnuts, make a small cut on the flat side of each chestnut,
making sure to cut all the way through the outer skin. Place chestnuts in
a medium-size saucepan, cover with water, and bring to a boil over high
heat. Then reduce heat to low. Remove several chestnuts from the water and
peel them with a sharp paring knife, being sure to remove both the outer
peel and the dark inner skin that is attached to the meat. If the
chestnuts cool before you have a chance to peel them, place them back in
the water to heat, as it is virtually impossible to remove the inner skin
when the chestnut is cool
The stuffing is good for any poultry, and can be cooked on its own and
served as a side dish to pork roast as well. To cook the stuffing
separately, bake it in a covered dish at 350°F until it is nearly
cooked all the way through, about 30 minutes. Then remove the cover and
continue cooking until it has browned slightly on top and is clearly
cooked through, an additional 10 to 15 minutes. If you cook the stuffing
separately, your turkey may take slightly less time to cook
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh parsley
Ingredients:
1 t. Ground cumin
1/2 t. Salt
1/4 t. Cayenne pepper
1/4 t. Ground cinnamon
1/4 t. Ground cloves
Raita (see notes)
2 Cloves garlic, minced
1 Jalapeno pepper, seeded and minced
1 T. Fresh ginger, grated
1 Turkey breast tenderloin (1 1/4 pound) 3/4 inch cubes
2 T. Vegetable oil
4 Pita breads, halved
Procedure:
Combine cumin, salt, cayenne pepper, cinnamon and cloves in smal bowl;
reserve 1/2 tespoon cumin mixture for Raita
Prepare Raita (see notes)
Add garlic, jalapeno pepper and ginger to remaining cumin mixture in
bowl
Place turkey in large bowl; drizzle with oil and toss to coat.
Sprinkle cumin mixture over turkey; toss to coat
Thread turkey onto metal or wooden skewers. (Soak wooden skewers in
hot water 30 minutes to prevent burning.)
Lightly oil hot grid to prevent sticking. Grill turkey on covered
grill over medium-hot heat 7-12 minutes or until turkey is no longer pink,
turning once
Serve in pita breads, if desired, with Raita
Notes:
Raita:
- 1 C. Plain low fat yogurt
- 3/4 C. Cucumber, peeled, seeded and diced
- 1 1/2 T. Fresh mint, chopped
- 3 t. Honey
- Combine all ingredients plus reserved 1/2 teaspoon cumin mixture from
Tandoori Turkey Kabobs in small bowl. Cover and refrigerate until ready to
serve
Serve on top of rice pilaf
Can be garnished with sprigs of fresh coriander
Ingredients:
1/4 C. All-purpose flour
2 t. Fresh parsley, minced
1 1/2 Lbs. Turkey tenderloins, cubed
2 T. Olive or vegetable oil
1/2 C. Chicken stock
1 C. Fresh mushrooms, sliced
1 Onion, chopped
4 Cloves garlic, minced
1/2 Green pepper, chopped
14 1/2 oz. Beef stock
3/4 C. Tomato purée
1/2 t. Dried thyme
1/2 t. Rosemary
1 Bay leaf
1/4 t. Salt
1/8 t. Fresh ground black pepper
Hot cooked fettuccine or spaghetti
Parmesan cheese
Procedure:
Combine flour and parsley; add turkey and toss to coat
In a skillet, brown turkey in oil; remove with a slotted spoon and set
aside
In the same skillet, combine chicken broth, mushrooms, onion garlic
and green pepper. Cook and stir for 3 to 4 minutes
Add beef broth, tomato purée and seasonings. Cook and stir for
20 to 25 minutes or until sauce is desired consistency
Add turkey; heat through
Remove the bay leaf
Serve over pasta; sprinkle with cheese if desired
Notes:
Can be served on top of other types of pasta
Can be garnished with sprigs of fresh parsley